Chicken Zucchini Casserole
Total TimePrep: 20 min. Bake: 45 min.
- 1 package (6 ounces) stuffing mix
- 3/4 cup butter, melted
- 3 cups diced zucchini
- 2 cups cubed cooked chicken breast
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 medium carrot, shredded
- 1/2 cup chopped onion
- 1/2 cup sour cream
- In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture.
- Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° for 40-45 minutes or until golden brown and bubbly.
Nutrition Facts1 cup: 481 calories, 31g fat (18g saturated fat), 115mg cholesterol, 1174mg sodium, 27g carbohydrate (6g sugars, 2g fiber), 21g protein.
Jul 2, 2018
This recipe is amazing! We chopped up a jalapeño and cut the butter just a little. It's a must try!
Jun 24, 2018
I used broccoli instead of zucchini and it was wonderful!
May 13, 2018
A summer favorite!
Apr 22, 2018
This was a surprisingly good casserole! My husband's response was, "It's a keeper!" I made it using rotisserie chicken and between my hubby and I, we finished almost all of it in one sitting.
Feb 19, 2018
I made this exactly as the recipe specified using a low sodium package of stuffing mix. The results were incredible. It was quick, easy and oh so tasty! I will definitely make it again. It could easily be doubled for a larger family or leftovers.
Feb 17, 2018
Very good will make again
Feb 7, 2018
I doubled this recipe and used a large glass baking pan. My family absolutely loved this, and they can be rather picky. It was very easy to prepare. (I did saute the onions and zucchini beforehand, and I'm glad that I did. I also left out the carrots, as I'm not a big carrot fan.)
Jan 31, 2018
Made this exactly as written except for adding a bit more chicken. Even my mom who's not a big fan of zucchini said to make sure to keep the recipe - she especially appreciated that the zucchini still had a little bit of snap to it rather than being mushy.
Nov 1, 2017
I have used this recipe several times this year. The only thing I do differently is I use 2 cans of cream of chicken soup and I add a mix of parmesan and mozzarella cheese. I add the cheese about 10 minutes before the casserole is finished baking. I was told to put a 5 star on the recipe I had printed. Very good.!!
Oct 25, 2017
This turned out excellent. The only adjustment I made was to use a similar amount of herbed salad croutons instead of the stuffing mix. I need to avoid the MSG in many stuffing mixes. The large cut made for a little crunch from even some of the croutons in the mixture. Was impressed the the zucchini also still had some crunch, and there was no soupyness from the zucchini. Will make again.
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